Beyond Seasonal

Using permaculture to create delicious and healthy food

An experiential/experimental dinner event, hosted by Alan Kobayashi and Geoff Christou. We used, as much as is possible, food from the Balsam Savana food forest project.

The idea was to move beyond seasonal, using permaculture to create a resilient and healthy approach to food making, using perennial vegetables, traditional methods of preparation, and experimental combinations.

As the culmination of our research we hosted a seven course meal with drink pairings for eight guests. Scroll down for photos from the event.